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Chocolate Zucchini Bread
Source: dLife

Moist and fluffy chocolate and zucchini cake.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 147.0
Total Carbs 23.1 g
Dietary Fiber 1.2 g
Sugars 12.8 g
Total Fat 5.5 g
Saturated Fat 0.7 g
Unsaturated Fat 1.4 g
Potassium 76.8 mg
Protein 2.4 g
Sodium 88.6 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 cup  white all purpose flour
0.3333 cup  unsweetened cocoa powder
1 tsp  baking soda
1 tsp  ground cinnamon
0 1/4 tsp  low sodium baking powder
1 cup  sugar
2 each  medium eggs
0.3333 cup  canola oil
1 tsp  vanilla extract
2 cup  chopped zucchini
  1. Preheat oven to 350ºF, and coat a 9x5x3-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine flour, cocoa, baking soda, cinnamon, and baking powder; set aside.
  3. In a separate large bowl, combine the sugar, eggs, oil, and vanilla until well blended.
  4. Stir in shredded zucchini, add the dry ingredients, and stir until just moistened.
  5. Pour into the prepared pan, and bake 45 to 55 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan.

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